CHIPOTLE #1404
18421 NW 67TH AVENUE, Miami FL 33015 · 305-558-4282
Last inspected Jul 1, 2026 · 9 visits since November 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (112F - Hot Holding) located on DML steam table, for less than 4 hours as per operator. Operator reheated at 165 or above.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016035194 | Jul 27, 2016 | Aug 16, 2016 | $160 |
Inspection history
9 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solution of 0 ppm. Operator replaced empty gallon of chlorine. Recheck chlorine sanitation solution 100 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red beans (122F - Hot Holding); chicken (125°F - Hot Holding) for less than 4 hours as per operator. Operator stirred the food, Beans 137°F hot holding, chicken 139°F hot holding.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Ennis Pottinger date 6/28/26.
Floor tiles missing and/or in disrepair. Grilled station.
Show the remaining 1 finding ▾
Food stored on floor. Observed oil case on the floor. Also cases of lemon on walk in cooler floor. Operator properly stored it.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Open dumpster lid.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (112F - Hot Holding) located on DML steam table, for less than 4 hours as per operator. Operator reheated at 165 or above.
Cove molding at floor/wall juncture broken/missing. Underneath of hand sink located at the front line.
Food stored on floor. Observed oil container on dry storage area floor. Operator properly stored it.
Open dumpster lid. Dumpster lid was closed during inspection.
Wet mop not stored in a manner to allow the mop to dry.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitizer solution of 0 ppm. Operator replaced the empty chlorine gallon during inspection, recheck 100 ppm.
Toxic substance/chemical improperly stored. Observed sanitizer spray bottle on preparation table. Operator properly stored it.
Accumulation of debris on exterior of warewashing machine.
Floor soiled/has accumulation of debris. At the preparation area located at the front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled located at the cook line.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Walk in cooler interior/shelves have accumulation of soil residues.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with sanitation solutions at 0 ppm. Instructed operator to use three compartment sink until dishwasher machine get fix.
Floor soiled/has accumulation of debris. Cook line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.